Author Notes: It may seem strange and unusual to learn about pickled lettuce, but believe me it is a very tasty and useful condiment. Everywhere you use vegetable pickles, this sweet and sour condiment will add a bright and piquant flavor. Growing up we couldn’t wait for the beginning of fresh lettuce season so our Mom could make this condiment. You can use it in all kind of sandwiches instead of cucumber pickles or in tacos instead of cabbage slaw, or also just as an accompaniment to meat and fish dishes. I like to lightly squeeze out the pickling liquid, add a little fragrant extra-virgin olive oil, some freshly chopped dill and cucumber slices and eat it as a salad. Try it and I am sure you’ll find a lot of creative ways for using this condiment. —Kukla

Food52 Review: WHO: Kukla is a classical pianist based in California.
WHAT: A condiment that will confound you, and then win you over.
HOW: Make a salad, pickle it.
WHY WE LOVE IT: We love the versatility of this: it adds crunch and brightness on top of things, tucked in them, or on the side of them. It also works well as a salad on its own. Cucumber pickles, step aside. —The Editors

Trim the ends of the green leaf lettuce and chop it in about ¾-inch wide ribbons. If using iceberg lettuce, core it, slice in half and then cut in about ¾-inch wide ribbons. Transfer to a very large bowl and toss with garlic, dill, and dried berries.

In a measuring cup combine water, vinegar, sugar, salt, and red pepper flakes. Stir until sugar and salt are completely dissolved. Let cool to room temperature and then pour over the lettuce.

Cover the bowl with a shallow plate that is a little smaller in diameter and place something heavy on top to press down the lettuce mixture. Let stand for about 2 hours, then pack tightly into a quart container and pour the pickling liquid over the top. Cover and chill until ready to use. It will keep fresh in the refrigerator for more than 1 week.

If you leave out the vinegar until AfTeR the lettuce pickles then the lettuce will stay crispier. Generously salt the lettuce (don't add extra water or liquid) and weigh it down as instructed and wait. Pour off the excess water and rinse the lettuce well with fresh water, drain well and proceed. Vinegar (acidic) fights the action of the salt (alkaline) and cancels it out so keep from using it until the end. The lettuce will keep fresh longer but will disappear fast because it is more crispy and delicious.

So, I was right to write: “Try it and I am sure you’ll find a lot of creative ways for using this condiment” in the end of my head note to this recipe! I had in mind Creative cooks like you, AJ; and I will definitely use the vinaigrette you created.
BTW I forgot to mention that my Mom used to make the same pickling liquid for marinating roasted Bell and Cherry peppers and so do I. Thank you again AJ for all the kind comments!!!

I posted this on the Hotline thread relating to uses for pickle juice; I'm posting here because those of you who aren't following that thread will, no doubt, find it interesting. The juice from this Shalotta (one of my favorite recipes on FOOD52 in 2013) makes an exceptional vinaigrette. For a fresh, very light but flavor-packed dressing, I go 1 to 1 with the olive oil, adding a heaping teaspoon of Dijon mustard for each 1/4 cup of vinegar, and a few drops of honey and a tiny splash of soy sauce. I also strip-mine and save a few of the vinegar-y cranberries from the shalotta to use in the salad on which I use the dressing. This is so good, especially on salads into which I've tossed a small handful of nuts. If you like Shalotta, you'll love the dressing! ;o)

Hi Kukla - I have a question - does your finished product usually have a more wilted look than the photo? I ask because instead of using iceberg or napa as you suggest I pulled a butter crunch lettuce from my garden that was getting a little tough because our weather is heating up. I thought it would stand up well. BTW, The taste is delicious and may try the same recipe on some blanched sugar snap peas.

I think the food52 photo was taken as soon as they made the Shalotta, because as it stays for awhile it does wilt a little. I never made this condiment with Butter lettuce. In my opinion, Greenleaf, Iceberg and Romaine lettuces and Napa and Savoy Cabbages are the best to use. I like your idea about the sugar snap peas; it is also delicious to marinate roasted bell peppers in the same pickling liquid. Thanks for the comment Kate, and have a nice weekend.

Great recipe. I love it with iceberg lettuce. I've had it as a salad and layered on a chicken cutlet sandwich. I add whatever veggies I have in the fridge as well - cabbage (usually red) and carrots. Splenda works great for anyone that needs to sub out regular sugar.

Congratulations Kukla! I like day-old (or even 2-day old) salad made with with vinaigrette for its marinated flavors so different from fresh salad, so I am eager to try actually pickling the lettuce! Brilliant! Best of all is the reminder that no matter how long one has been cooking, there is always something new to learn. What a treasure from your Mom!

I'm squarely in the "soggy salad" camp, too, cookbookchick! This stuff takes the concept to a whole new level. And I love that I discovered this around Mother's Day. It has such a special meaning, as well as such amazing flavor. I plan to make this all summer! ;o)

I never would even think to make something like this, but with you winning a contest with it and all these wonderful comments...how could I not!!...will definitely make this for my next fish tacos...thanks so much

Thank you so very much Mrs. Larkin! It is even a little embracing that such a simple recipe is a winner. I am going to make your Caramel Sauce for my granddaughters graduating party on Friday to serve it over cheese blintzes. Thanks again and Congratulations to you too!!!

Yay to being in the finals, Kukla! I look forward to our lettuce harvest so that I can make this recipe with some of it. Also, I made your winning radish recipe over the weekend..love that lime dressing :)

And one more thing: I too made these with romaine, which I cut crosswise, to get a bit of the crunchy rib in each one. Just love this recipe, and love even more knowing that this is a family recipe treasured by Kukla as a child, and brought from Russia and shared here so generously on FOOD52. ;o)

Thank you, thank you AJ for such wonderful comments and as always detailed analyses!!! It is such a pleasure for me to be a part of FOOD52 and share family recipes. P.S. I know that not everybody likes dill, but in my opinion, dill is the best herb for pickling.

I made a jar of these last week, and have enjoyed a few spoonfuls each day since. What makes this so wonderful is the combination of three distinctive tart-sour flavors -- in the vinegar, in the dried cranberries, and in the dill. I encourage everyone to try these! And congratulations, Kukla, on the richly deserved honors as a finalist! ;o) P.S. I'm not a big fan of dill, but I love, love, love these pickles. They're simply wonderful.